Baked Vegan Lemon Donuts with Fresh Berries

[This post is sponsored by my pals at Bob’s Red Mill! We’re using their fabulous Organic All-Purpose Flour and their Organic Whole Wheat Flour for these Baked Vegan Lemon Donuts with Fresh Berries.]

Some links used in this post are affiliate links, which means if you order a product through the link, Fooduzzi makes some money (at no cost to you). All money is put directly back into making delicious plant-based yum here on the blog!

OH HAY. Aren’t these just…the prettiest donuts you’ve ever seen?

Super lemony, perfectly sweetened, and topped with summer’s greatest contribution to my diet (fresh berries).

Summer, I just can’t quit you.

I. Adore. Donuts. Hardcore.

In fact, on vacation this year, I deep fried them for the first time. It was definitely a bit more labor-intensive than a baked version like this, but man. So good.

But! When I asked you on Instagram whether you’d want a baked donut recipe or a fried donut recipe, most of you screamed, “BAKED!”

Whether it’s your love of simplicity, fear of hot oil, or desire to keep things low-key, who am I to argue?

We’re baking these lemony delights today! And it could not be more simple.

And holy moly, are they delicious. I mean, I had two the day I made them. Mark had three.

You ready? Let’s talk deets.

First things first, get yourself some donut pans. You have them already, right? From making these or these?

If not, you should totally snag them here. They’re cheap and great for whipping up a solution to even the most intense donut cravings in a flash.

Next, grab yourself some ingredients. They’re pretty straight-forward for just about any baked good with a few key exceptions:

1. We’re using all-purpose and whole wheat flour.

I’m not suggesting you use both for kicks and giggles. I find that this combo is key for getting the perfect texture in cakey vegan baked goods. See here and here for proof.

I used Bob’s Red Mill’s Organic All-Purpose Flour and their Organic Whole Wheat Flour for these donuts. The all-purpose keeps things light, and the whole wheat helps bring a little texture back to the party.

This flour combo is key for texture here. In fact, my taste-tester friend even commented on how awesome the texture is. She said that a lot of the vegan baked goods she’s tried are gummy; these are cakey and fluffy.

We have this flour duo to thank for that!

2. We’re using vegan yogurt.

The vegan yogurt serves a few different purposes in these donuts.

First, it binds everything together. It’s essentially our egg replacer, so we need something wet and…gooey to really nail that texture.

Second, it brings moisture, structure, and flavor. Its tanginess gives these donuts a bit of an “old-fashioned” flavor.

I like coconut-based vanilla yogurt, but you can use your fave.

3. Lemon, but not the juice.

I adore lemony desserts. But things can get tricky when you start adding extra moisture and acidity to your baked goods via lemon juice.

That’s why I almost exclusively use lemon zest in my baked goods. You get all the flavor without any of the extra stuff.

We’re using the zest of two full lemons here, so be prepared to be smacked in the face with lemon flavor. In the very best way possible, of course.

And in about 20 minutes, you’ll have fresh-baked donuts, ready to be devoured by the handful.

You’ll notice that the glaze I topped mine with was kinda…thin. I got too excited and added too much milk and ran out of powdered sugar. Womp womp.

It definitely wasn’t an issue for me (it kinda soaked into the donuts, keeping them super moist), but if you like your glaze thicc, just add less milk.

You will love these donuts, you guys. Guaranteed. I’m obsessed, in love, and totally smitten with them, and I know you will be too.

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